CookEat Recipe
Bitokes Tiflis
Twelve beef-and-suet patties around No135 potatoes with horseradish cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2530. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Raw minced beef≥71°C; identified suet/lard products and clean straining. Limites : Actual raw patty mass after butter, potato centre allocation, cream sauce yield unknown.
Method
Steps
Step 1
Peel six ALREADY BOILED medium potatoes, slice; toss in tablespoon-and-half butter with salt/white pepper seven minutes, shape loose oval and brown four minutes, measure FINISHED potato sauté for centre.
Step 2
Mince TWO POUNDS beef with HALF POUND suet, salt/pepper and tablespoon butter. Divide into TWELVE equal raw patties, shape on lightly floured surface; fry in TWO tablespoons lard five-minute guide each side and continue to safe ground-beef centre≥71°C.
Step 3
Put the measured FINISHED No135 potato sauté from the preceding parent step in centre of twelve-patty crown. Boil cream with two tablespoons horseradish five minutes, clean-cloth-strain over patties and serve.
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